Black Bean and Spinach Enchilada Bake
This veggie packed lasagna is one of my favorite one- pot meals (read: party food or busy week food) and a great sneaky way to eat more spinach. Other great additions would be to add meat of your choice – grilled or pulled chicken, steak, or pork would all work great here, or adding some chopped kale, onions, ricotta cheese or cilantro. Natural versions of enchilada sauce can be easily found at any natural food store, just be sure to read your ingredients.
Makes approximately 8 servings
2 packages organic corn tortillas
1 can black beans, rinsed and drained
1 jar salsa of your choice
1 ripe avocado, sliced
1 small container goat cheese or 1 cup shredded artisan cheese of your choice
1 small container pre-washed spinach or 1 bunch fresh spinach
1 (64 ounce) jar clean enchilada sauce
Preheat oven to 375°F. Grease a large rectangular glass or oven-proof baking dish with a bit of olive oil. Smear some enchilada sauce on the bottom to cover the pan, and add a layer of corn tortillas, tearing them to fit if necessary.
Layer with crumbled goat cheese, black beans, spinach, salsa and avocado. Add another layer of corn tortillas and pour enchilada sauce over the top. Continue building layers, ending with tortillas on top and sauce poured over it. Sprinkle with cheese. Cover and bake for 20-25 minutes, then remove foil.
Place back in oven for 5 minutes until cheese browns and bubbles. Optional to broil for the last minute or two for a nice crispy brown top layer.
This recipe is just one of over 150 amazing, easy + healthy recipe from the new Simply Real Health Cookbook, on sale now.